Pudalangai kootu | Snakegourd kootu recipe

Pudalangai kootu is a south Indian side dish recipe made of snake gourd and dal along with coconut. This is served as side dish for steamed rice, rasam rice, chapatis and dosa. This pudalangai kootu tastes great with any tamarind based gravy and plain rice.

This kootu can be prepared with either gram dal or moong dhal. I always prefer gram dal for this kootu just for better taste. You can use cabbage instead of snake gourd and that cabbage kootu gives a different taste.

Learn this simple recipe with step wise pictures.

Similar recipes: keerai kootu

For other veg gravies click here: cauliflower soya gravy, karuvepilai kulambu

Pudalangai kootu | Snakegourd kootu recipe

Sangskitchen

Pudalangai kootu is a south Indian side dish recipe made of snake gourd and dal along with coconut. This side dish is served for steamed rice, rasam rice, chapatis and dosa. 

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course, Side Dish

Cuisine Indian

Servings 4

Calories 150 kcal

Ingredients

  

1x2x3x

Ingredients:

• Snakegourd/Pudalangai – 1 big
• Onion – 1
• Tomato – 1
• Green chillies – 3
• Garlic pods - 2
• Curry leaves few
• Gramdal/kadalai parupu – ½ cup or 100gm
• Sambhar powder – 1tbsp
• Turmeric powder – ¼ tsp
• Cumin/jeera seeds – ½ tsp
• Mustard seeds – ½ tsp
• Hing/ Asafoetida – a pinch
• Coconut grated – ½ cup
• Salt as required
• Oil to saute

Instructions

 

Preparation:

• Soak gram dal for 30mins and pressure cook it. Gram dal has the nature of retaining its shape even after boiling. Mash it lightly and keep aside.
• Chop pudalangai/snake gourd into small pieces.

Recipe:

• Heat a teaspoon of oil in a pan or kadai. Add mustard and jeera seeds. Once mustard spluttered add chopped onions and garlic pods.
• Add slit green chillies and curry leaves. Once onions turn transparent add chopped tomatoes and little salt for tomatoes to cook fast.
• Put a teaspoon of sambhar powder.
• Add chopped pudalangai and some water to cook the vegetable.
• Cook the vegetable well, add boiled dal and required salt.
• Adjust the consistency of kootu. Add only required water to make thick consistency kootu.
• At last add grated/ground coconut and mix well.
• Serve pudalangai kootu with hot rice and any tamarind based gravy or with simple tomato rasam. This kootu goes well with chapatis too.

Notes

Tips/notes: 1) This kootu can be prepared with moong dal too, which is very mild. 2) Adding onion and garlic is purely optional. Without onion, garlic it tastes more like Iyengar style kootu. 3) Pudalangai can be cooked along with dal too in cooker.

Nutrition

Calories: 150kcal

Keyword pudalangai kootu, snakegourd kootu

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Pictorial:

Preparation:

• Soak gram dal for 30mins and pressure cook it. Gram dal has the nature of retaining its shape even after boiling. Mash it lightly and keep aside.
• Chop pudalangai/snake gourd into small pieces.

Recipe:

• Heat a teaspoon of oil in a pan or kadai. Add mustard and jeera seeds. Once mustard spluttered add chopped onions and garlic pods.
• Add slit green chillies and curry leaves. Once onions turn transparent add chopped tomatoes and a little salt for tomatoes to cook fast.

• Put 1/2 tsp turmeric powder and a tsp of sambhar powder.
• Add chopped pudalangai and some water to cook the vegetable.

• Cook the vegetable well, add boiled dal and required salt.

• Adjust the consistency of kootu. Add only required water to make thick consistency kootu.
• At last add grated/ground coconut and mix well.

• Serve pudalangai kootu with hot rice and any tamarind based gravy or with simple tomato rasam. This kootu goes well with chapatis too.

Tips/notes:

• This kootu can be prepared with moong dal too, which is very mild.
• Adding onion and garlic is purely optional. Without onion, garlic it tastes more like Iyengar style kootu.
• Pudalangai can be cooked along with dal too in cooker.